Served with homemade au jus, this Prime Rib for Two is so tender and juicy, it melts in your mouth. With just a few easy steps, you'll have the perfect dinner for date night or special occasions.
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Jump to:
- ❤️ Why You'll Love This Prime Rib Recipe
- 🛒 Ingredients for Prime Rib
- 🔪 How to Make a Standing Rib Roast
- Steak Cooking Temperatures/Degrees of Doneness
- 💡 Tips for Making Prime Rib
- ☑️ Storage Instructions
- 🍴 What to Serve with Prime Rib
- 🔄 Substitutions and Additions
- Can I Use a Boneless Prime Rib for this Recipe?
- Can I Use This Recipe for a Larger Prime Rib Roast?
- How Do I Get a Crispy Crust?
- How Much Prime Rib Per Person?
- 🍽️ More Delicious Beef Recipes
❤️ Why You'll Love This Prime Rib Recipe
- Tender, juicy and perfectly roasted prime rib
- Homemade au jus from the drippings
- A perfect special occasion dinner, like NYE or Valentine’s Day
- Easy to make in just a few steps
Prime rib is one of those dishes that most people are slightly intimidated to make at home. But it doesn’t have to be. This recipe uses simple ingredients and easy-to-follow instructions that will create a tender, succulent roasted prime rib on your very first try.
The flavors in this prime rib are simply incredible. As it cooks in a flavorful blend of butter, olive oil, rosemary, and garlic, the flavors infuse every delicious bite. The pan juices create a rich and flavorful au jus that elevates this roast to a restaurant-quality experience.
If you're looking for the ideal potato side to serve with your prime rib, try these Air Fryer Baked Potatoes or these Air Fryer Twice Baked Potatoes.
🛒 Ingredients for Prime Rib
- Standing rib roast
- Beef broth
- Garlic
- Butter
- Olive oil
- Fresh rosemary
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make a Standing Rib Roast
Take your roast out of the fridge and allow it to come to room temperature on the counter for 30 minutes, longer if your roast is over 2 ½ pounds.
Preheat the oven to 450°F.
Add the butter, olive oil, chopped rosemary, salt, and ground black pepper to a small mixing bowl.
Mix together until well combined, then set aside.
Place the roast on a baking pan lined with a wire rack, with the fat side up.
Using a sharp knife, cut slits into the roast all over the top, making sure you have enough for all the garlic slivers. Push the garlic down into the slits.
Rub the butter mixture all over the roast.
Pour 2 cups of the beef broth into the pan. The broth will become the base for the au jus.
Bake for 15 minutes, then reduce the temperature to 325°F and cook until the internal temperature reaches 120°F for rare or 130°F for medium rare.
It should take about 30-40 minutes for a 2 ½-pound roast, but I highly recommend using an instant-read meat thermometer to make sure you get the temperature just right. If you want it more well done, refer to the steak doneness chart below.
Cover the roast with foil and allow it to rest for 20 minutes while you make the au jus.
Pour the juices from the pan into a saucepan, along with the remaining 1 cup of beef broth. Skim off any excess fat and simmer the drippings on medium-low heat for a few minutes. Pour the au jus over the prime rib and serve.
Steak Cooking Temperatures/Degrees of Doneness
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130 -135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.
💡 Tips for Making Prime Rib
- Bring to room temp: Allow the prime rib to come to room temperature for at least 30 minutes before cooking. This allows the thicker cut of roast to cook evenly.
- Fat side up: When placing the roast on the baking pan, ensure the fat side is facing up. As it roasts, the fat melts, self-basting the meat.
- Wire rack: Some recipes allow you to place the roast directly in the baking dish. I find that this method prevents even air circulation, which is needed for even cooking.
- Adding the broth: Pour the beef broth around the roast rather than directly over it to prevent washing away the butter mixture.
- Rest it: Allow the roast to rest for a full 20 minutes after cooking to let the juices redistribute, resulting in a juicier roast.
☑️ Storage Instructions
Fridge: Store leftover prime rib in an airtight container in the refrigerator within 2 hours of cooking. For the best results, you should plan on eating it within a couple of days.
Freezer: To freeze, wrap the prime rib tightly in plastic wrap and then in a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months.
Reheating: When ready to reheat, thaw frozen prime rib in the refrigerator overnight. Reheat the slices in a skillet or in an oven preheated to 325°F until warmed through.
🍴 What to Serve with Prime Rib
Serve your juicy prime rib with this Creamy Horseradish Sauce and one of these tasty sides:
- Wedge Salad
- Creamed Spinach
- Cheesy Roasted Asparagus
- Grilled Broccolini
- Green Beans Almondine
- Air Fryer Acorn Squash
Another great side option to serve with this prime rib is smoked mac and cheese. It's rich in flavor and perfect for a special occasion dinner like this!
🔄 Substitutions and Additions
- Mustard glaze: Mix Dijon or whole-grain mustard into the butter rub for a tangy twist.
- Citrus zest: Add a pop of bright flavor by adding grated orange or lemon zest to the butter mixture.
- Other spices: Feel free to use other spices like smoked paprika.
- Red wine: Add about ¼ cup of dry red wine to the broth before adding it to the baking dish.
- Mushrooms: Sauté sliced mushrooms in the pan drippings and add them to the au jus for a savory mushroom-infused sauce.
- Smoky flavor: Add a subtle smokiness to the roast by adding a couple of drops of liquid smoke to the butter mixture.
If horseradish sauce isn't your thing, you can add some of this chimichurri butter over the top as it's resting and it will slowly melt all over the prime rib, yum!
Can I Use a Boneless Prime Rib for this Recipe?
Yes, you can use a boneless prime rib. Just keep in mind that bone-in cuts generally add more flavor during cooking.
Can I Use This Recipe for a Larger Prime Rib Roast?
Of course! Just increase the amount of butter mixture to have enough to cover the surface. You'll also need to increase the cooking time.
How Do I Get a Crispy Crust?
Make sure the prime rib is patted dry before rubbing on the butter mixture. Also, always use a wire rack in the pan to allow air circulation around the roast.
How Much Prime Rib Per Person?
For a hearty portion size, you should plan on about one pound per person for a bone-in roast and about ¾ pounds each for a boneless prime rib roast.
🍽️ More Delicious Beef Recipes
- Beef Bourguignon
- Best Instant Pot Roast
- Philly Cheesesteak Casserole
- Beef and Broccoli
- Instant Pot Ropa Vieja
- Slow Cooker Mississippi Pot Roast
- Easy Beef Stroganoff
Prime Rib for Two
Ingredients
- 2 ½ pound standing rib roast, bone-in
- 3 cups beef broth, divided
- 2 cloves garlic, cut into slivers
- 3 tablespoons butter, softened
- 1 tablespoon olive oil
- 1 ½ teaspoons fresh rosemary, chopped
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Take your roast out of the fridge and allow it to come to room temperature on the counter for 30 minutes, longer if your roast is over 2 ½ pounds.
- Preheat oven to 450°F.
- Add the butter, olive oil, chopped rosemary, salt and ground black pepper to a small mixing bowl.
- Mix together until well combined, then set aside.
- Place the roast on a baking pan lined with a wire rack, with the fat side up. Using a sharp knife, cut slits into the roast all over the top, making sure you have enough for all the garlic slivers. Push the garlic down into the slits.
- Rub the butter mixture all over the roast.
- Pour 2 cups of the beef broth in pan. The broth will become the base for the au jus.
- Bake for 15 minutes, then reduce the temperature to 325°F and cook until the internal temperature reaches 120°F for rare or 130°F for medium rare. It should take about 30-40 minutes for a 2 ½ pound roast, but I highly recommend using a meat thermometer to make sure you get the temperature just right. If you want it more well done, refer to the steak doneness chart in the post.
- Cover the roast with foil and allow it to rest for 20 minutes while you make the au jus.
- Pour the juices from the pan into a saucepan, along with the remaining 1 cup of beef broth. Skim off any excess fat and simmer the drippings on medium low heat for a few minutes. Pour over the prime rib and serve.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Judith
An absolute mouthwatering masterpiece.
Nutritious Deliciousness
Thank you so much.
Sheila Clemts
A prime rib for two people who like meat med-well
Closser to well done.
How long does it take to cook that?
What weight?
Thank you.
Nutritious Deliciousness
For the perfect results, I would suggest using a meat thermometer. For medium well, you'll want an internal temp of 145-155°F or for well done you'll want to cook until it's 155-165°F.